DailyLessonPlan Student: Jarloth Wolo Cooperating Teacher’s Approval: Dr. Duncan Date: November 17, 2010 Subject: Culinary Arts Topic: Making Jollof Rice Grade: 9th Grade Allocated Time: 90 minutes Student Population: There are twenty six students in the 9th grade class comprising of 15 male students and eleven female students. The students are diverse ethnically with an even mix of Caucasian, black and Hispanic students. Two students are special education students but can function on their own.
State Standards:
Specific Number: 11.3.9.E Exact wording: Analyse the energy requirements, nutrients requirements, and body composition for individuals at
various stages of the life cycle.
11.3.9.F Analyse the effectiveness of the use of meal management principles, particularly sensory appeal,
balanced nutrition, and safety.
Goal for Understanding: Students will be able to appreciate food from other cultures.
Instructional Objective (Statement):
Student Behaviors: Students will remember how to prepare and cook jollof rice.
Sources of Evidence Students will make their own jollof rice.
Student will appreciate food from another country.
Criteria for Evaluation See Rubric attached.
Teaching to the Objective
Estimated Time:5 mins 80 mins 5 mins
Teaching to the Objective Introduction/Motivation/ Prior Knowledge: As a warm-up activity, student will be asked to write one paragraph with at least three sentences on anything they know about Africa. Developmental Activities:• A brief lecture on the history of Jollof Rice as a Liberian Dish will be given: Jollof Rice is a popular dish all over West Africa. It is thought to have originated in the Gambia, a country in West Africa, but has since spread to the whole of West Africa, especially Nigeria, Ghana, and Liberia, the country where I am originally from. There are many variations of Jollof Rice. The most common basic ingredients are : rice, tomatoes and tomato paste, onions, salt, and red pepper. Beyond that, nearly any kind of meat, vegetables, or spice can be added. • Each student will be copy of the list of ingredients. Teacher will go over each ingredient of the list to ensure that students can identify each ingredient. ( See list of ingredients attached). • Each student will then be given a copy of the step-by- step directions in preparing Jollof Rice. Teacher will model the preparation and cooking instructions for the students. ( see instructions sheet attached.) • Students will be divided in group of four to prepare and cook their own dishes with teacher’s supervision. Assessment: Students will be divided in groups of four and observed through the preparation and cooking phases, and assessed according to the attached rubric. Closure: Students will be asked to list one thing each that they find most difficult of easy about preparing and cooking Jollof rice.
Differentiation: Required for each Section.Inclusive student will be given a map of Africa and asked to identify at least two countries they have heard about.Teacher will provided one on one direct instructions to inclusive students. Picture of a prepared Jollof rice meal will be provided to inclusive students to also be used a a guide.
Follow-up: Students will be asked to name a dish that looks and taste like a Jollof Rice.
Materials: See ingredient list.
References: http://www.tlcafrica.com; http://en.wikipedia.org/wiki/Jollof_rice
Ingredients. Jollof Rice
You will need:
3 C raw rice (parboiled, see Tips below)
1 lb peeled shrimp
3 lbs chicken (or some combination of chicken and beef)
6 oz can spam (or smoked turkey)
1 medium onion (chopped)
1 green bell pepper (chopped, optional)
2 C frozen mixed vegetables
1/2 cabbage, cut into 1 inch pieces
2 tsp salt
2 tsp seasoned salt (Lawrys is great)
1/2 tsp ground black pepper
14 oz can diced tomatoes
1/2 C cooking oil
1 C water
Cooking Instructions: || Cook Chicken, Meat, and Shrimp
Remove any skin and fat from the chicken and meat. Cut up into 1 to 1/2 inch pieces. Peel your shrimp and place in bowl with
meat and chicken.
Add 1 tsp salt and 1 tsp seasoned salt and stir. Allow to stand for 15 minutes.
Dice spam (or smoked turkey) into small (1/2 inch) pieces. The spam is probably salty enough so no need to add salt. Place in a bowl by itself.
Spray the bottom of a large non-stick skillet with cooking oil spray. Turn burner on high. If you use regular oil, use a Tbs of oil and cook on medium high instead. Test oil by dropping some droplets of water into hot skillet. Oil is ready if water skittles around.
Add chicken, meat and shrimp to pan and stir around quickly with spoon until golden brown and cooked. Transfer back to pan.
Cool, clean and then spray the same skillet with cooking oil spray. Fry the spam until medium brown. If you are using smoked turkey, there is no need to cook it any further.
Add the spam to the bowl with meat, chicken, and shrimp. Set aside. Make your Sauce
Clean out your skillet. Add your oil.
Chop onions. Heat oil in skillet on high. When hot, add chopped onion and frozen mixed vegetables. Sautee until the onions are cooked.
Add tomatoes, mixed vegetables, 1 tsp salt, 1 tsp seasoned salt, black pepper, green pepper(if you are using any) and 1 C water.
Add the chicken, shrimp, meat and spam. Stir, cook on medium for 2 minutes. Remove from stove and set aside. Half-Cook Your Rice
Put the raw rice in a deep pot and add water to about two inches above the level of the rice. Place pot on burner set to high and boil about 12 minutes.
You need to cook the rice until it is half done. It should not be raw and it should not be fully cooked. Do not cook it soft or your Jollof Rice will be mushy, (unless you like mushy rice).
Carefully pour rice through a strainer. Rinse with fresh water allowing water to drain from rice. Transfer rice to a large pan. Finally: Make Your Jollof Rice
Pre-heat oven to 350. Set timer to 30 minutes. Combine cabbage with rice in a large bowl. Mix well.
Add sauce, a little at a time, to the rice mixture in the pan. Be careful not to add too much sauce!
Your rice should be covered with sauce, but not watery. You may not need to use all the sauce. You can add any remaining sauce later, while baking.
Mix well and transfer to a large deep 13 x 9 inch aluminum baking pan or 2 large Pyrex dishes(8 x 11). Cover and seal with aluminum foil and place in oven. Set timer to 30 minutes.
After 30 minutes, remove from oven. Remove foil covering and carefully stir rice in pan. Replace foil cover and put back in oven. Bake another 15 minutes.
Remove rice from oven again. Remove foil and test your Jollof Rice to see is it is done. See Tips.
If it is hard, add any extra sauce and carefully mix in. If you don't have any sauce left over, add a cook spoon of water.
If you add more sauce or water, cover again with foil, and cook an additional 10 minutes. If not, move to the next step.
When your rice is fully cooked (firm but not too soft), switch oven to Broil Hi. Remove foil covering, and broil for 5 minutes. This is to brown your rice.
Stir rice again and broil another 2 minutes. Your rice should be ready now.
Remove pan from oven and enjoy your Jollof Rice with fried chicken and fried plantain.
Tips:
Uncle Ben's rice is a nice parboiled brand. You may also find other brands in grocery stores.
Parboiled rice is preferred because the grains stay separated when cooked and it is not too starchy. However, you can use any rice that is available to you. Just rinse off the starch after you half-cook it.
You should try the recipe once as it is. If you find that you prefer it with a little less or more oil, reduce or up the oil by another 1/8 cup when you make your sauce.
If you want a bit more flavor and less of a tomato taste, use seasoned diced tomatoes. There is quite a selection on your grocer's shelves.
Taste your rice as you stir while baking. Feel free to add a bit more seasoned salt if it tastes like it needs it. Only you know how well-seasoned you like your foods. Doneness Test: what I do to check it is to bite into a grain of rice and if it yields to my bite but is still sort of hard, then it is ready. Watch a Jollof Rice visual aid slideshow:
||
Jollof Rice Rubric || Jollof Rice
Excellent 4 points
Satisfactory 3 points
Developing 2 points
Preparation
Preparation was flawless. Ingredients mixed according to the right proportions
Preparation is acceptable. Some ingredients are not mixed according to the right proportions
Preparation is questionable. some ingredients left out of the mix.
Cooking
Cooking directions were followed properly. Meal was well cooked according to the required standard.
Cooking directions were followed properly. Meal not well cooked. Missing some standards.
Cooking directions partially followed.
Meal cooked below the required standard
Student: Jarloth Wolo Cooperating Teacher’s Approval: Dr. Duncan Date: November 17, 2010
Subject: Culinary Arts Topic: Making Jollof Rice Grade: 9th Grade
Allocated Time: 90 minutes
Student Population: There are twenty six students in the 9th grade class comprising of 15 male students and eleven female students. The students
are diverse ethnically with an even mix of Caucasian, black and Hispanic students. Two students are special education students but can function on their own.
State Standards:
Specific Number: 11.3.9.E Exact wording: Analyse the energy requirements, nutrients requirements, and body composition for individuals at
various stages of the life cycle.
11.3.9.F Analyse the effectiveness of the use of meal management principles, particularly sensory appeal,
balanced nutrition, and safety.
Goal for Understanding: Students will be able to appreciate food from other cultures.
Instructional Objective (Statement):
Student will appreciate food from another country.
Teaching to the Objective
80 mins
5 mins
Introduction/Motivation/
Prior Knowledge: As a warm-up activity, student will be asked to write one paragraph with at least three sentences on anything they know about Africa.
Developmental Activities:• A brief lecture on the history of Jollof Rice as a Liberian Dish will be given:
Jollof Rice is a popular dish all over West Africa. It is thought to have originated in the Gambia, a country in West Africa, but has since spread to the whole of West Africa, especially Nigeria, Ghana, and Liberia, the country where I am originally from.
There are many variations of Jollof Rice. The most common basic ingredients are : rice, tomatoes and tomato paste, onions, salt, and red pepper. Beyond that, nearly any kind of meat, vegetables, or spice can be added.
• Each student will be copy of the list of ingredients. Teacher will go over each ingredient of the list to ensure that students can identify each ingredient. ( See list of ingredients attached).
• Each student will then be given a copy of the step-by- step directions in preparing Jollof Rice. Teacher will model the preparation and cooking instructions for the students. ( see instructions sheet attached.)
• Students will be divided in group of four to prepare and cook their own dishes with teacher’s supervision.
Assessment: Students will be divided in groups of four and observed through the preparation and cooking phases, and assessed according to the attached rubric.
Closure: Students will be asked to list one thing each that they find most difficult of easy about preparing and cooking Jollof rice.
Section. Inclusive student will be given a map of Africa and asked to identify at least two countries they have heard about. Teacher will provided one on one direct instructions to inclusive students. Picture of a prepared Jollof rice meal will be provided to inclusive students to also be used a a guide.
Follow-up: Students will be asked to name a dish that looks and taste like a Jollof Rice.
Materials: See ingredient list.
References: http://www.tlcafrica.com; http://en.wikipedia.org/wiki/Jollof_rice
Ingredients.
Jollof Rice
You will need:
3 C raw rice (parboiled, see Tips below)
1 lb peeled shrimp
3 lbs chicken (or some combination of chicken and beef)
6 oz can spam (or smoked turkey)
1 medium onion (chopped)
1 green bell pepper (chopped, optional)
2 C frozen mixed vegetables
1/2 cabbage, cut into 1 inch pieces
2 tsp salt
2 tsp seasoned salt (Lawrys is great)
1/2 tsp ground black pepper
14 oz can diced tomatoes
1/2 C cooking oil
1 C water
Cooking Instructions:
|| Cook Chicken, Meat, and Shrimp
Remove any skin and fat from the chicken and meat. Cut up into 1 to 1/2 inch pieces. Peel your shrimp and place in bowl with
meat and chicken.
Add 1 tsp salt and 1 tsp seasoned salt and stir. Allow to stand for 15 minutes.
Dice spam (or smoked turkey) into small (1/2 inch) pieces. The spam is probably salty enough so no need to add salt. Place in a bowl by itself.
Spray the bottom of a large non-stick skillet with cooking oil spray. Turn burner on high. If you use regular oil, use a Tbs of oil and cook on medium high instead. Test oil by dropping some droplets of water into hot skillet. Oil is ready if water skittles around.
Add chicken, meat and shrimp to pan and stir around quickly with spoon until golden brown and cooked. Transfer back to pan.
Cool, clean and then spray the same skillet with cooking oil spray. Fry the spam until medium brown. If you are using smoked turkey, there is no need to cook it any further.
Add the spam to the bowl with meat, chicken, and shrimp. Set aside.
Make your Sauce
Clean out your skillet. Add your oil.
Chop onions. Heat oil in skillet on high. When hot, add chopped onion and frozen mixed vegetables. Sautee until the onions are cooked.
Add tomatoes, mixed vegetables, 1 tsp salt, 1 tsp seasoned salt, black pepper, green pepper(if you are using any) and 1 C water.
Add the chicken, shrimp, meat and spam. Stir, cook on medium for 2 minutes. Remove from stove and set aside.
Half-Cook Your Rice
Put the raw rice in a deep pot and add water to about two inches above the level of the rice. Place pot on burner set to high and boil about 12 minutes.
You need to cook the rice until it is half done. It should not be raw and it should not be fully cooked. Do not cook it soft or your Jollof Rice will be mushy, (unless you like mushy rice).
Carefully pour rice through a strainer. Rinse with fresh water allowing water to drain from rice. Transfer rice to a large pan.
Finally: Make Your Jollof Rice
Pre-heat oven to 350. Set timer to 30 minutes. Combine cabbage with rice in a large bowl. Mix well.
Add sauce, a little at a time, to the rice mixture in the pan.
Be careful not to add too much sauce!
Your rice should be covered with sauce, but not watery. You may not need to use all the sauce. You can add any remaining sauce later, while baking.
Mix well and transfer to a large deep 13 x 9 inch aluminum baking pan or 2 large Pyrex dishes(8 x 11). Cover and seal with aluminum foil and place in oven. Set timer to 30 minutes.
After 30 minutes, remove from oven. Remove foil covering and carefully stir rice in pan. Replace foil cover and put back in oven. Bake another 15 minutes.
Remove rice from oven again. Remove foil and test your Jollof Rice to see is it is done. See Tips.
If it is hard, add any extra sauce and carefully mix in. If you don't have any sauce left over, add a cook spoon of water.
If you add more sauce or water, cover again with foil, and cook an additional 10 minutes. If not, move to the next step.
When your rice is fully cooked (firm but not too soft), switch oven to Broil Hi. Remove foil covering, and broil for 5 minutes. This is to brown your rice.
Stir rice again and broil another 2 minutes. Your rice should be ready now.
Remove pan from oven and enjoy your Jollof Rice with fried chicken and fried plantain.
Tips:
Uncle Ben's rice is a nice parboiled brand. You may also find other brands in grocery stores.
Parboiled rice is preferred because the grains stay separated when cooked and it is not too starchy. However, you can use any rice that is available to you. Just rinse off the starch after you half-cook it.
You should try the recipe once as it is. If you find that you prefer it with a little less or more oil, reduce or up the oil by another 1/8 cup when you make your sauce.
If you want a bit more flavor and less of a tomato taste, use seasoned diced tomatoes. There is quite a selection on your grocer's shelves.
Taste your rice as you stir while baking. Feel free to add a bit more seasoned salt if it tastes like it needs it. Only you know how well-seasoned you like your foods.
Doneness Test: what I do to check it is to bite into a grain of rice and if it yields to my bite but is still sort of hard, then it is ready.
Watch a Jollof Rice visual aid slideshow:
||
Jollof Rice Rubric
|| Jollof Rice
4 points
3 points
2 points
Meal cooked below the required standard
Scale:
A: 16 – 14 points.
B: 13- 11 points.
C: 10 – 9 points.
D: 6 -8 points.